Separate the kidney into lobes. Salt and pepper. Dredge in flour, shaking off excess.
In a very hot skillet, brown kidney and mushrooms in butter over high heat.
Add onion and cook, stirring, for 1 minute. Deglaze with white wine.
Add mustard, beef stock and cream and reduce for a few minutes over low heat.
Adjust seasoning and serve as soon as the sauce is creamy smooth.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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